I was making my grocery list this morning and came across this recipe. Back in August my friend, Jessica, inspired me to cook a turkey with all the fixin's. Because it was still 1oo degrees outside, this cranberry dish caught my eye. I made this treat for the first time then, and it was a refreshing hit. So, before you head to the store for next week, I thought you might want to consider adding it to the menu.
Frozen Cranberry Sauce
6 oz cream cheese
2 T. Mayo
2 T. sugar
1 (16oz) can of whole cranberry sauce
1 (9oz) can crushed pineapple, drained
1/2 cup chopped nuts
1 cup cool whip
Soften cream cheese and blend in mayo and sugar. Add fruits and nuts. Fold in cool whip. Pour in loaf or bundt pan and freeze 6 hours. Let stand 15 minutes before serving.
**I lined my loaf pans with a long piece of saran wrap so after it thawed a bit, I pulled on the wrap and lifted the "brick" right out of there! I used "lite" ingredients and it worked fine. I prefer to thaw it enough to get it out, then slice it and place around a platter. Cover and pop in the freezer until time to serve. My kitchen is a zoo in those last few minutes before dinner, so whatever can be done ahead gets done ahead.
ENJOY!
